GABRIEL TABORIN COLLEGE OF DAVAO FOUNDATION, INC.

Lasang, Davao City

COURSE OUTLINE
First Semester, SY: 2023-2024

Subject : Food and Beverages Services

Grade Level : 11

Most Essential Learning Competencies:

 Take table reservations
 Prepare Service Stations and Equipment
 Set-Up tables in the dining area
 Set the mood/ambiance of the dining area
 Welcome and Greet Guests
 Seat the Guests
 Take Food and Beverage Orders
 Liaise between kitchen and dining areas
 Know the Product
 Undertake Suggestive Selling
 Carry out Upselling Strategies
 Serve Food Orders
 Assist the Diners
 Perform Banquet or Catering Food Service
 Serve Beverage Orders
 Process Payments and Receipts
 Conclude Food Service and Close Down Dining Area
 Manage Intoxicated Persons
 Take and Process Room Service Orders
 Set-Up Trays and Trolleys
 Present and Serve Food and Beverage Orders to Guests
 Present Room Service Account
 Clear Away Room Service Equipment
 Listen to the Customer’s Complaint
 Apologize to the Customer
 Take Proper Action on the Complaint
 Record Complaint

Outline:
Time Topics / Contents Expected Outcome
Frame
First
Quarter:
Week 1 Rules and Regulations -Recognize the teacher’s basic
Introduce yourself information and class rules.
Me Activities -Perform getting to know activities to
build relationship with peers and

Week 2 PREPARE THE DINING
ROOM/RESTAURANT AREA
FOR SERVICE
-Food Service Operation
-Reservation Process
-Telephone Ethics
-Preparation of service
equipment/utensils and
supplies
-Basic types of Tableware
-Station Mise-En-place
-Cleanliness and conditions of
equipment/utensils, furniture
and supplies
-Legislation OH & S and food
hygiene
Week 3 Set-up Tables in the Dining
Area
-General Rules in Laying
Cover/Table Set up
-Different Napkin Folding Styles
-Table Skirting Styles
-Banquet set-up
Week 4 Welcome Guests and Take
Food and Beverages Orders
-Sequence of Food Service
-Procedures on how to
Welcome and Greet Guest
-Seat the Guest
-Procedures of taking orders
-Basic Menu Types
-Product and Service
Knowledge
-Communication and
interpersonal skills
-Liaise between kitchen and
dining area
-Tray and plate carrying
techniques
-Duties and responsibilities of
food service team
teacher.
-Independently prepares the dining
room/restaurant area for service.
-Demonstrate knowledge and skills of
food and beverage service in relation to
taking table reservations.
-Understanding of concepts, and
principles in preparing the dining
room/restaurant area for service.
-Demonstrates knowledge and skills in
food and beverage service related to
the preparation of service station and
equipment.
-Perform hygiene and sanitation in food
and beverage handling.
-Demonstrate knowledge and skills in
food and beverage service related to
table setting, table skirting, and napkin
folding in accordance with the proper
procedures and guidelines.
-Demonstrate knowledge and skills in
food beverage service related to setting
the mood/ambiance of the dining area.
-Demonstrate skills in the selection of
appropriate type or style of table
setting with character, and right color
combinations for aesthetic
considerations.
-Understanding of concepts and
principles in welcoming guests and
taking food and beverage orders
demonstrates the proper way of
receiving customers.
-Manifest prompt awareness to
customers’ needs in terms of advanced
service reservations, and respond
positively to the workable terms and
conditions as requested
demonstrate knowledge and skills in
food and beverage service in relation to
seating the guests.
-Communicate needs of customers to
the service area with accuracy
demonstrates knowledge and skills in
food and beverage service related to
taking food and beverage order.
-Practice skills in responding to
customers’ needs in terms of taking
down correct menus, and special food
preparations as requested.
-Respond effectively and efficiently to

Week 5 PROMOTE FOOD AND
BEVERAGE PRODUCTS
-Past and Current Trends in
Food and Beverage
-Types of Menus
-Types of food and beverages
-Food Allergies
-Undertake Suggestive Selling
-Basic Communication
-Food and Beverage Pairing
Techniques
-Carry out Upselling Strategies
Week 6 PROVIDE FOOD AND
BEVERAGES SERVICES TO
GUEST
-Principles in Food and
Beverage Service
-Different Food Service Styles
-Sequence of table Service
-Techniques in Carrying plates
and ashtrays
-Handling Guests with Special
Needs
-Banquet Service
-Carrying Plates and Trays
Procedures
-Food and Safety Principles
customers’ special requests’ that are
within the bounds of the service
guidelines of the establishment.
demonstrates knowledge and skills in
food and beverage service in relation to
attending /monitoring kitchen and
dining service points.
-Prepares schedule of menus to be
served.
-Perform strictly the sanitation and
hygiene practices in dealing with
guests, and in responding to their food
and beverage service needs.
-Demonstrate understanding on
promoting food and beverage products.
demonstrates knowledge and skills on
how to promote food and beverage
products.
-Update oneself on the current food
menus, and service trends.
-Identify possible food sources based
on acceptable cultural norms and
wants.
-Demonstrate appreciation for new
trends in food and beverage service
Demonstrate skills in responding to
cultural food needs with variety and
quality.
-Respond efficiently to customers’
query on foods and drinks with
courtesy.
-Demonstrates appreciation for new
trends in food and beverage service
demonstrates knowledge and skills in
food and beverage service related to
carrying out upselling strategies
-Demonstrates understanding of
concepts and principles in providing
food and beverage services to guests
in various types of dining venues and
diverse styles of service.
-Demonstrates knowledge and skills on
the proper way of giving food and
beverage services to guests.
-Prepare schedules of menus to be
served.
-Perform strictly the sanitation and
hygiene practices in dealing with
guests, and in responding to their food
and beverage service needs
demonstrates the skills in proper food
and beverage selection in handling
guests with special needs.
-Demonstrates skills in responding to
cultural food needs with variety and
quality.
-Respond efficiently to customers’

Week 7 Serve Beverages Orders
-Knowledge on different Wines
and its series
-Procedure in presenting and
opening wines and Beverages
Service
-Pick up beverage orders
promptly from the bar
-Check beverages orders for
presentation and appropriate
garnishes
-Serve beverages at
appropriate times during the
meal
-Serve beverages efficiently
according to establishment
standards of service
-Serve beverages at the right
temperature
-Proper handling of beverages
query on food and drinks with courtesy.
-Show competence in making
schedules of beverages to be prepared
and served.
-Demonstrates skills in serving
beverage orders.
-Communicates needs of customers to
the service area with accuracy.
-Follow strictly the sanitation and
hygiene practices in dealing with
guests, and in responding to their
beverage service needs.
- Performs the billing payment
procedure with accuracy and efficiency.

Process Payments and Receipts

-Procedures on how to settle
the bill
Week 8 Conclude Food Service and -Discusses positively with colleagues on
Close Down Dining Area some matters with reference to
-Bidding Goodbye to Customers improvements in the kitchen shop
-Clearing of Table Techniques organization, including equipment and
-Remove soiled dishes when furniture keeping after dining operation
guest have finished their meal hours
-Handle food scraps in -Shows skills in table setting
accordance with hygiene appropriately in accordance with
regulations and enterprise establishment standard procedure
procedures
-Clean and store equipment in
accordance with hygiene
regulations and enterprise
procedures
-Clear and reset tables and
make ready for the next setting
when guests are finished with
meal
-Thank and give warm farewell
to the guest
-Turn off electrical equipment
where appropriate

Week 9 Manage Intoxicated -Demonstrates skills in managing

Persons
-Determine levels of
intoxication of the customers
-Refer difficult situations to
appropriate person
intoxicated persons
Determine levels of intoxication of the
customers
-Refer difficult situations to appropriate
person
 Apply appropriate procedure to -Apply appropriate procedure to the
the situation and in accordance situation and in accordance with
with enterprise policy enterprise policy
-Apply legislative requirements -Apply legislative requirements

Second
Quarter
Week 1 PROVIDE ROOM SERVICE
-Room Service Menus
-Sequence of Room Service
-Taking Room Service Order
-Suggestive Selling Techniques food and beverage service related to
Week 2 -Set-up Trays and Trolleys
-Preparing Mise-En-Place
Week 3 Present and Serve Food and -Demonstrates the knowledge and
Beverage Orders to Guests
Room Service Procedure
-Demonstrates the knowledge and
skills in food and beverage service for
the rooms and other related activities
with appreciation and accuracy
-Demonstrates skills and knowledge in
taking and processing room service
orders
-Practice skills in responding to
customers’ needs in terms of taking
down correct menus, and special food
preparations as requested
-Respond effectively and efficiently to
customers’ special requests within the
bounds of the service guidelines of the
establishment.
-Demonstrates the knowledge and
skills in preparing food and beverage
for service in accordance to the
establishment standard with efficiency
-Room Service Procedure
-Prepare room service equipment and
supplies in accordance with
establishment procedures
-Select and check room service
equipment and supplies for cleanliness
and condition
-Set-up trays and trolleys keeping in
mind balance, safety and attractiveness
-Set-up room service trays and trolleys
according to the food and beverages
order
-Check orders before leaving the
kitchen for delivery
-Cover the food items in delivering to
the room
skills in the practice of food and
beverage delivery to rooms efficiently
with courtesy

Week 4 Presenting and Settling -Demonstrates skills in presenting

Room Service Account accounts to the clientele/customer
-Verify the guests name on the within the appropriate time politely
bill before announcing the
staff’s presence outside the
door
 -Greet guest politely
-Ask the guest where they want
to place the tray or trolley
-Deliver food orders on desired
time of the guest
Week 5 Clear Away Room Service
Equipment
- Greet guest politely
-Ask the guest where they want
to place the tray or trolley
-Deliver food orders on desired
time of the guest
Week 6 RECEIVE AND HANDLE
GUEST CONCERNS
-Customer Relations
-The Two Dimensions of
Customer Service
-Identifying and Satisfying
Customer Needs
-Dealing with Customer
Objections and Negativism
Week 7 -Handling Customer Complaints
-Dealing with Different
Customer/Clients
Week 8 - Handling Customer
Complaints
-Dealing with Different
Customer/Clients
Week 9 REVIEW AND PREPARING
FOR ASSESSMENT
-Demonstrates the skills in clearing out
the service area of used equipment,
utensils, leftovers, and materials
efficiency and with happy disposition
-Identify the Cleaning Equipment
-Demonstrates the knowledge and
skills in receiving and handling guest
concerns, and listening to customer’s
complaints
-Demonstrates understanding of
concepts and principles in receiving
and handling guest concerns
-Demonstrates basic problem-solving
skills
-Take appropriate action regarding
guest’s concerns
-Inform the right person or department
for proper action
-Elevate or refer difficult situations or
serious concerns to higher authority -
Follow up and check problem if solved
or not
-Demonstrates skills in recording
guest’s complaints

EXAMINATION DAY

Resources:
https://www.deped.gov.ph/wp-content/uploads/2019/01/Food-and-Beverage-
Services-NC-II-CG.pdf

Prepared by:

Gerelie G. Gualberto
HRT Instructor